Pork Bowl Recipe

Prepare pork and marinade

Thinly slice the pork across the grain into ~1/8-1/4 inch strips. In a bowl combine 1 tbs soy sauce, 1 tbs mirin, 1 tsp rice vinegar, 1 tbs brown sugar, minced garlic, grated ginger, 1 tsp sesame oil, 1 tsp cornstarch and 1/4 tsp black pepper. Add the pork to the marinade and toss to coat thoroughly. Cover and refrigerate at least 20 minutes, up to 2 hours (longer will deepen flavor).

Cook pork

Heat a large skillet or wok over medium-high heat and add 1 tbs neutral oil. When shimmering, add half the marinated pork in a single layer (do not crowd). Sear without moving for 30–45 seconds to get color, then stir-fry for 1–2 minutes until mostly cooked. Remove to a plate and repeat with remaining 1 tbs oil and pork. Return all pork to the pan for 30 seconds to combine and set aside while you make the sauce.

Mix and thicken sauce

In a small bowl whisk together 1/2 cup stock, 1 tbs hoisin, 1 tsp soy sauce, 1 tsp brown sugar (or honey), 1 tsp rice vinegar and 1/2 tsp chili paste. In a separate small cup dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry. Heat the skillet with pork drippings over medium heat, pour in the sauce mixture and bring to a gentle simmer. Stir and add the slurry, cooking 1–2 minutes until sauce thickens and becomes glossy. Return the cooked pork to the pan and toss to coat; heat 30–45 seconds. Taste and adjust seasoning (add a pinch of salt or extra soy if needed).

Cook rice

Rinse 2 cups rice under cold water until the water runs mostly clear. Combine rinsed rice, 2.25 cups water and 1/2 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes (for short-grain) or until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and optionally stir in 1 tsp rice vinegar for brightness.

Assemble bowls

Divide the cooked rice among 4 bowls (about 1/2 cup cooked rice per serving if you want lighter, or more for heartier portions). Top each bowl with a portion of the sauced pork, then arrange shredded carrot, cucumber, steamed broccoli and pickled onion around the pork for contrast.

Prepare quick vegetables while rice cooks: shred the carrot, thinly slice the cucumber and steam broccoli until bright green and tender-crisp (about 3–4 minutes). If using quick pickled red onion, slice onion very thin and toss with 1 tbs rice vinegar and a pinch of salt for at least 10 minutes.

Finish each bowl with 1 tsp sesame seeds, 2 tbsp chopped cilantro (if using) and a lime wedge. Drizzle a little chili oil or sriracha to taste. Serve immediately while pork and rice are hot.